Results 111 to 120 of about 50,594 (237)

Characterization and Selection of Lactobacillus Strains with Potential Probiotic Applications

Applied Sciences
In the present study, four Lactobacillus strains (Lacticaseibacillus casei ATCC 393, Lacticaseibacillus casei RC-1, Lactobacillus acidophilus RC-2 and Lacticaseibacillus rhamnosus RC-10) were investigated to determine their probiotic potential.
Yulian Tumbarski, Ivelina Peykova-Shapkova, Mihaela Ivanova, Remzi Cholakov, Agata Dutkiewicz, Krzysztof Grzymajło   +5 more
doaj   +1 more source

Fermentabilitas Ekstrak Cincau Hijau (Premna Oblongifolia Merr) Oleh Tiga Jenis Bakteri Asam Laktat [PDF]

, 2012
Penelitian ini bertujuan untuk menentukan konsentrasi ekstrak cincau yang tepat dan jenis bakteri asam laktat yangdapat tumbuh pada ekstrak cincau tersebut sehingga diperoleh minuman sinbiotik ekstrak cincau dengan karakteristik terbaik.
Kurniadi, M. (Muhamad), Nurainy, F. (Fibra), Udayana, S. (Samsu)   +2 more
core  

Polymicrobial oral biofilm models: simplifying the complex [PDF]

, 2019
Over the past century, numerous studies have used oral biofilm models to investigate growth kinetics, biofilm formation, structure and composition, antimicrobial susceptibility and host–pathogen interactions.
Appelbaum, Black, Bradshaw, Bryn Short, Ceri, Christopher Delaney, Darveau, Fitzgerald, Gibbons, Gordon Ramage, Hamilton, Jason L. Brown, John Butcher, Lie, Loesche, Loesche, Marcello Riggio, Mark C. Butcher, Marsh, Marsh, McKee, Miller, Orstavik, Pratten, Russell, Shauna Culshaw, Sudo, Sudo, Tracy Young, William Johnston   +29 more
core   +3 more sources

Protective Effect of Intracellular Compounds of Lactobacillus plantarum on Goat Sperm Quality During Cryopreservation

Veterinary Medicine and Science, Volume 12, Issue 3, May 2026.
Intracellular compounds from Lactobacillus plantarum were added to a goat sperm cryopreservation extender. A concentration of 20 µL/mL improved post‐thaw sperm quality, whereas higher concentrations (80–100 µL/mL) had detrimental effects. ABSTRACT Background Cryopreservation of sperm is a key strategy for preserving and transmitting the genetic traits ...
Farshad Ariyan, Amjad Farzinpour, Abbas Farshad, Aram Sharifi   +3 more
wiley   +1 more source

Exopolysaccharides production in Lactobacillus bulgaricus and Lactobacillus casei exploiting microfiltration

Journal of Industrial Microbiology and Biotechnology, 2006
The physiology of Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus casei, extensively used in the dairy industry, was studied in order to evaluate key parameters in the synthesis of exopolysaccharides and to improve their production through novel fermentation processes.
SCHIRALDI, Chiara, VALLI V., MOLINARO A., CARTENI' M., DE ROSA, Mario   +4 more
openaire   +4 more sources

Gap Analysis of Metabolic Conversions of Off‐Flavors and Antinutrients in Plant‐Based Substrates

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT To drastically reduce the carbon footprint of the food production chain, a major shift towards alternatives to conventional meat and dairy products is required. The use of plant‐based proteins is a promising route, but it also comes with challenges: Plant‐based proteins often contain antinutritional factors and off‐flavors, which can ...
Robin I. Kuijpers, Isabel O. de Moya Clark, Tomás Cavaco, Vivian Nemanič, Beatrice Tagliabue, Ainhoa Valero‐Abad, Wiebe M. Wennekers, Mengqiu Zhang, Koen Van Zwet, Sanne Abeln, Sofia Moco, Caroline E. Paul, Halima Mouhib, Richard A. Notebaart, Eddy J. Smid, Bas Teusink, Herwig Bachmann   +16 more
wiley   +1 more source

Sifat Kimia, Mikrobiologi dan Organoleptik Yogurt yang Menggunakan Persentase Lactobacillus casei dan Kadar Gula yang Berbeda

Jurnal Agripet, 2008
Chemical, microbiological and organoleptical of yogurt using the different of percentage lactobacillus casei and sugar level ABSTRACT. The objective of this study is to know quality of yogurt with variant of percentage Lactobacillus casei and sugar ...
Yusdar Zakaria
doaj   +1 more source

Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT This review addresses the processing aspects and integrates in vitro and in vivo findings to highlight the various health benefits of indigenous fermented fish products from different regions of the world. Across Asia, Africa, and Northern Europe, fermented fish holds cultural significance, with each region boasting unique varieties shaped by ...
Banlambhabok Khongthaw, Mthokozisi Dladla, Pankaj Kumar Chauhan, Kanika Dulta, Vinod Kumar, Helen Oneyaka, Soumya Ghosh   +6 more
wiley   +1 more source

Determining the Effectiveness of Lactobacillus Casei in Camel Milk on Lipid and Sugar Parameters in Type 1 Diabetic Rats [PDF]

Majallah-i Dānishgāh-i ’Ulūm-i Pizishkī-i Shahīd Ṣadūqī Yazd
Introduction: Nutritional interventions are one of the most effective methods of diabetes prevention and control. Along with usual treatments, camel milk has had positive effects on the blood sugar of diabetic patients.
Soheila Azimi Abarghoei, Mohammad Raisi, Sajjad Sadeghi Nejad, Mohammad Hossein Mosaddegh   +3 more
doaj  

Analisa Keasaman dan Total Bakteri Asam Laktat Yogurt Akibat Bahan Baku dan Persentase Lactobacillus casei yang Berbeda

Jurnal Agripet, 2013
Analyze of acidity and amount of lactic acid bacteria of yogurt made from different milk types and lactobacillus casei percentage ABSTRACT. The objective of this experiment is to determine the effect of milk types and percentages of Lactobacillus casei ...
Yusdar Zakaria, Yurliasni Yurliasni, Mira Delima, Ely Diana   +3 more
doaj   +1 more source